Statistical Modelling of Gluten Production by Varying Mixing Time, Salt and Water Levels During Dough Mixing
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Dayang N Abang Zaidel
Gluten is widely discussed in dough and breadmaking subjects but the focus has not been on the production of gluten itself for usage and application in the food industry. This paper presents some modelling studies of gluten production using response surface methodology (RSM) by varying three main factors that contribute towards gluten formation during dough mixing, which are the mixing time, salt and water levels. The gluten produced was measured for its quantity in terms of wet and dry gluten contents and for quality, in terms of volume expansion of fried gluten and extensibility of gluten. Two wheat flour types, the strong and weak were used as comparison. The experiment was designed following a standard RSM design, known as the central composite design. The results of analysis of variance indicated that the proposed mathematical model obtained can adequately describe the production of gluten within the studied factor limits. The coefficient of determination, R2 of all the responses were higher than 0.80. Results show that salt gave the most significant effect (0.0001
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Articles in the same Issue
- Article
- Fractionation of Skim Milk by an Integrated Membrane Process for Yoghurt Elaboration and Lactose Recuperation
- Performance Evaluation of Absorbent Materials in Evaporative Cooling System for the Storage of Fruits and Vegetables
- Efficiency of Electrolyzed Oxidizing Water for Inactivation of Salmonella spp. and Inoculated Shell Eggs
- Physicochemical and Functional Properties of Cultivars of Irish Potato and Cassava Starches
- Development of a Sterilized Mixed Herbal Drink Product
- Drying Kinetics of Lima Bean (Phaseolus lunatus L.) Experimental Determination and Prediction by Diffusion Models
- Study on Creep Properties of Japonica Cooked Rice and Its Relationship with Rice Chemical Compositions and Sensory Evaluation
- Modeling of the Soybean Grains Hydration by a Distributed Parameters Approach
- Investigation on Acid Hydrolysis of Inulin: A Response Surface Methodology Approach
- Study of the Rheological Parameters of Honey Using the Mitschka Method
- Production of Cellulolytic Enzymes by Anaerobic Fungi Cultivated in Different Conditions
- Statistical Modelling of Gluten Production by Varying Mixing Time, Salt and Water Levels During Dough Mixing
- Critical Review
- Optimization of Osmotic Dehydration of Radish in Salt Solution Using Response Surface Methodology
- Shorter Communication
- Co-Production of Betacyanine and Eau-De-Vie from Red Beets (Beta vulgaris)
- Effect of Guar Gum on Dough Stickiness and Staling in Chapatti-An Indian Unleavened Flat Bread
- Retention of Lysine in Foods Processed with Microwave and Conventional Heating
